Sweet Potato, Sausage, and Egg Bake
A make ahead breakfast that wont stretch your budget or your waistline! Perfect for guests over the busy holiday season, or even for breakfast Christmas morning. (Prepare the casserole through step 3 the night before and then bake in the morning. It may take slightly longer to bake from cold, so cover with foil if it is over- browning.)
What you Need
1 1/2 pounds sweet potato (2 large), peeled and diced
1, 8-ounce package quartered cremini mushrooms
1 bunch scallions, thinly sliced
¼ cup Tessemae’s Zesty Ranch Dressing
1 pound Italian sausage, crumbled
½ cup coconut milk
2 tablespoons Tessemae's Slow Roasted Garlic
10 large eggs
What to do
- Heat your oven to 450. Toss the sweet potatoes, mushrooms, scallions and Zesty Ranch on 2 large rimmed baking sheets (reserve some of the scallion greens for garnish.) Roast until sweet potatoes are just tender, about 25 minutes.
- Meanwhile, brown the sausage in a large skillet over medium, drain off the fat. In a medium bowl, stir together the coconut milk, Slow Roasted Garlic, and Eggs. Prepare a 9x11 baking dish by brushing the sides with Zesty Ranch.
- When the potatoes are roasted, transfer them to the baking dish. Add the sausage and then the egg mixture.
- Turn the oven down to 350 and bake until the egg is just set in the center, 30-35 minutes.